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Century Egg Pork Congee

★★★★☆

Silky pressure-cooker congee with shredded pork ribs and century egg

Prep: 10 minCook: 1h 40minTotal: 1h 50min4 servings

Ingredients

Congee Base

rice to water ratio 1:6

  • 1 cup (250 g) brown rice
  • 6 cups (1.5 l) water
  • 30 g gingersliced
  • 30 g chicken bouillon1 cube

Pork

  • 500 g pork ribs

Seasoning

  • 1 tsp salt
  • 1 tsp sesame oil
  • ½ tsp white pepperground

Toppings

  • 2 whole century eggsquartered
  • 1 whole salted duck eggchopped(optional)

Garnish

  • 2 stalks spring onionssliced(optional)
  • 1 Tbsp fried onions(optional)

Method

  1. Blanch the ribs (optional)
    • Bring a pot of water to a boil. Add the pork ribs and boil for 3 minutes to remove excess fat and impurities.
    • Remove and rinse under cold running water. Set aside.
  2. Pressure cook
    • Load the pot: place the rice, pork, ginger, water, and chicken bouillon into the pressure cooker.
    • Close the lid and cook at High Pressure for 30 minutes.
    • Allow to Natural Release: this takes around 30 minutes.
  3. Remove the pork from the pressure cooker and set aside.
  4. Thicken the congee: toggle to Sauté mode.
    • If using salted duck egg, add it now so the flavour fuses into the congee.
    • Stir occasionally to prevent the bottom from burning. Continue until the congee reaches your desired consistency.
  5. Season the meat
    • While the congee is thickening, remove the bones from the ribs and shred the meat.
    • Season with salt, sesame oil, and white pepper.
  6. Finish and serve
    • Add the shredded pork back into the pot.
    • Top with century egg, garnish with spring onions and fried onions, and serve hot!

Notes

Congee can be made ahead and stored in the refrigerator for 4–5 days. Reheat in the microwave or on the stove. It may thicken as it sits — stir in a splash of water to loosen.

Divide into
4
servings

Nutrition Facts

Makes 4 servings

Serving size: 1 of 4 servings

Calories

Per serving

537

Total recipe

2148

Total Fat
25.7g102.8g
Total Carbs
47.4g189.6g
Dietary Fiber
NaNgNaNg
Protein
30.9g123.6g

Cuisine

Chinese